CIRCLE K #3121

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on ice chute at drink station. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed no date mark for open container of ready to eat pico de gallo in walk in cooler. PIC stated that condiments are opened and stored for no more than 48 hours but have not been date marked in the past. CDI - PIC placed date stickers on pico de gallo. -1.5 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on wheeled platforms in walk in freezer that are less than 6 inches above the floor. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist watch while preparing food. -0.5 points-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard box in walk in cooler being used as a container to hold bags of chopped onions and packages of pico de gallo. Replace cardboard box with item that is smooth, cleanable, and non-absorbent. -0 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpster. Keep sliding doors and lids closed when not in use to prevent rodent and insect infestation. -0 points-

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed opened containers of pico de gallo and coleslaw in walk in cooler without date mark. PIC did not now date that either were opened. CDI - PIC discarded pico de gallo and coleslaw. -1.5 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor in walk in freezer. -0 points-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of single use cups stored on floor in dry storage area. -0 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink.Observed no Hand wash signs at any of the handwashing sinks.. CDI EHS left several hand wash sign

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed yellow nozzle (under oreo)of Cappuccino and Hot chocolate machine with debris hanging off the nozzle.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM certificate expired last month. PIC took the class a few weeks ago. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed jumbo wings and chicken bites below 135F see temp chart.CDI.. PIC reheated wings and crispy bites For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken tornadoes and RTE wings below 135. CDI-PIC voluntarily discarded products. Repeat -3 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed rusted shelving in WIC. -0

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed splash on wall behind BIB rack. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing floor tiles below BIB rack. Repeat -0.5

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink behind front counter. CDI: PIC provided paper towels. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken bites being held below 135F in customer self-service warmer. PIC stated product commercially reheated @12:10pm. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash on wall between BIB rack and roof access ladder.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front counter hand sink and kitchen hand sink. CDI: PIC provided paper towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed boiled nuts being held below 135F in steam well. Product commercially reheated @6:30am. Water levels in steam well low, temperature dial low. CDI: Education provided and PIC added water to steam well, adjusted temperature, and reheated product(165F).

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with “big 6” illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk-in cooler with ambient temperature of 41F, external thermometer reading 45F-50F and internal thermometer reading 40F-41F. TCS foods being held ion freezer and cooler on opposite side of store. PIC contacted maintenance during inspection- complaints of condenser unit freezing and door latch/closure piece not working properly. EHS will return within 10 days to verify cooler is fully repaired and functioning. Failure to correct violation can result in Intent-to-Suspend(ITS) being issued due to previous temperature issues. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods(sandwiches & pizzas) being thawed in walk-in cooler above 41F. Product placed into unit 09/20/21 to thaw. Ambient temp of unit 45F. PIC contacted service repair during inspection. PIC voluntarily discarded product. Facility is not to use walk-in cooler for TCS foods until repaired. EHS will return within 10 days to verify facility repaired cooler and properly holding temperature. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler unable to hold TCS foods at or below 41F. See violation #20 for more details.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink at front counter blocked by sanitizer wipes and bottle of chemicals. CDI: Product removed from sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in hallway and at coffee station. CDI: PIC provided paper towels. REPEAT VIOLATION.

4-602.11 Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed buildup on soda nozzles.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed self-serve pizza case with operable door and pizza not individually packaged. CDI: Education provided and PIC taped off door on customer side of counter.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. EHS recommended having at least one staff member on every shift certified.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near three compartment sink. CDI: Food employee provided paper towels. Observed paper towel dispensers stocked with paper towels but unable to dispense towels at hand sink next to slushie station and at hand sink behind front counter. EHS recommended repairing paper towel dispensers or leaving paper towels next to sinks. CDI: Food employee provided paper towels.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed no date labels on several containers of hot dogs inside reach-in cooler(RIC). Food employee stated product was opened 2 days prior. CDI: Food employee provided date labels. REPEAT VIOLATION. **Going forward, date labeling issues can result in food being discarded.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed Styrofoam cups overstacked at soda station.

4-501.11 Maintain equipment in good repair. Observed paper towel dispenser at hand sink next to slushie station and at hand sink behind front counter unable to properly dispense paper towels.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food splash around drink nozzles on cold brew and iced coffee machines.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink blocked by trashcan behind front counter. CDI: PIC moved trashcan. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed incorrect level of sanitizer in spray bottle- 0 ppm. Observed no sanitizer solution in facility at time of inspection. CDI: PIC drove to another store and got sanitizer. Solutions now read approx. 300 ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soda and tea nozzles soiled with heavy slimy buildup. EHS recommended that facility get a second set of nozzles since facility is open 24 hours- while one is in use, the other can soak in sanitizer and be W/R/S. CDI: PIC pulled nozzles to be W/R/S.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chili with no date label and jalapeno cheese sauce with incorrect date label at hot dog condiment station. CDI: PIC voluntarily discarded product. Observed sausage egg and cheese biscuits with incorrect date labels stored in customer self-service fresh case. CDI: PIC stated biscuits were prepared this morning and relabeled with correct date labels. REPEAT VIOLATION.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present. According to one staff member, he was certified but couldn't provide the certificate for verification.

General comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks stored on top of reach-in cooler in kitchen. CDI: drinks removed/ relocated.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink in kitchen blocked by box of single service cups. CDI: box relocated.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed slaw dated for 11/26 inside walk-in cooler that had expired 7 days. CDI: by discarding. Observed several products inside reach-in cooler out front in customer area, reach-in, and walk-in cooler in kitchen that were dated for 8 days. CDI: PIC changed discard dates to 7 days.

General Comment: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed single service products and food including chips, etc stored on the floor in kitchen and the hallway of facility.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build-up on shelving inside walk-in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on site during inspection with food protection manager certificate.

General Comment. 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Asked PIC about facilitys employee health policy and facility does not have one in place. CDI- Provide establishment with employee health poster to hang up where employees can consistently look at and learn. Also emailed PIC sheet to be able to train employees.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed heavy build up on soda nozzles.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC on site at time of inspection. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer being used in 3 compartment sink. CDI-sanitizer corrected to 200ppm Quat sanitizer.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC on site at time of inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed credit items stored below handwashing sink blocking adequate access. CDI-credit items will be relocated.

3-501.13 Use approved thawing methods. Observed 2 packages of hot dogs at 54F thawing submerged in water in the 3 compartment sink. Per CSR hot dogs have been in the sink since noon. Thaw products using an approved method such as thawing under refrigeration, under running water (less than 70F) or as part of the cooking process. CDI-hot dogs were voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili and cheese hot holding below 135F. CDI chili and cheese voluntarily discarded. PIC ordered new warmer.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed single service cups stored on floor.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by large board. CDI board relocated. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed papertowels not dispensing properly at handsink near 3 compartment sink. CDI papertowels properly placed on roller.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several packages of ready-to-eat items not date marked. CDI items dated. REPEAT VIOLATION.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples on display not washed pr properly shielded/wrapped. CDI PIC added sign stating apples must be washed before consumption. REPEAT VIOLATION.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single-service cups stored directly on floor. REPEAT VIOLATION.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue left on all containers storing open/ready-to-eat hot dogs. REPEAT VIOLATION.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed syrup residue collecting behind/under syrup storage area in back prep room.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. Provide certified food protection manager by 12/1/15. 2 point deduction unless provided for at all times facility is in operation.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed large quanity of ready-to-eat foods in under counter cooler not date marked. CDI items labeled.

h4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient thermometer in under counter reach in cooler. CDI thermometer provided.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples on display not washed or properly shielded/wrapped. CDI PIC added sign starting apples must be washed before consumption.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes. CDI dishes rewashed and properly air dried.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored on floor in back storage area.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue left on several containers in under counter reach in cooler. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed food contact surface of container broken in under counter reach in cooler. 4-501.11 Maintain equipment in good repair. Observed walk-in freezer gasket in disrepair causing door to not close properly allowing for heavy ice build-up.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee wash dishes without filling compartments. CDI by instruction. Dishes rewashed.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC(person in Charge) on site. Facility has 7 months for compliance from the date permit was issued.

6-301.14 Post a handwash sign at each handsink. Observed no sign at the kitchen handsink. Sign provided.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer at over 400 ppm. Bottle was diluted to 200 ppm.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of frozen food on the walk-in freezer floor. Also noted floor storage in kitchen as facility is waiting to have more shelving installed.